Fava beans with baby peas and tomatoes
1
Points®
Total time: 45 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A simple side dish that is also great served at the center of the plate on a bed of spring greens or tossed on couscous, this comes together quickly but has an unexpectedly sophisticated, farm-to-table feel about it. Fava beans are a favorite ingredient of restaurant kitchens each springtime, and serving them at home never fails to impress. Adding peas and fresh tomatoes to the fava beans amps up the springtime flavors and feels, but it's the quick addition of broth, thyme and lemon juice that really elevates this dish beyond the ordinary. It's a welcome addition to an alfresco dinner or a great option for packing prettily for a picnic.
Ingredients
Raw fava beans
1½ cup(s)
Extra virgin olive oil
3 tsp
Uncooked onion
1 small
Plum tomato
½ pound(s)
Garlic
2 clove(s)
Frozen baby peas
1 cup(s)
Vegetable broth
½ cup(s)
Fresh thyme
1 tsp
Fresh lemon juice
2 tsp
Table salt
½ tsp
Black pepper
¼ tsp
Instructions
1
Bring small saucepan of water to boil; add fava beans and cook 1 minute. Drain in colander; rinse under cold water to stop cooking. Remove tough outer skins by splitting the beans open and squeezing out beans; discard skins.
2
Heat 2 teaspoons of oil in large nonstick skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add tomatoes and garlic; cook until tomatoes start to soften, about 2 minutes. Stir in fava beans, peas, broth, and thyme. Cook, stirring occasionally, until beans and peas are just tender, 2–3 minutes longer.
3
Remove skillet from heat; stir in lemon juice, salt, and pepper. Transfer to serving bowl. Drizzle with remaining 1 teaspoon oil.
4
Per serving: generous 1/2 cup
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